Ingredients for the 12 plum clafoutis

Crème pâtissière
6 yolks
75g caster sugar
40g flour
0,5 litre milk
1 vanilla pod, split and seeds scraped

Plum clafoutis
200g soft butter
200g icing sugar
200g ground almonds
10g potato flour
150g medium eggs
180g whisked crème pâtissière

Crème fraîche sorbet
200g caster sugar
80g water
200g trimoline
1200g crème fraîche

Plum compote and juice
200g Italian plums, diced
40g  caster sugar

Toasted almonds
50g whole blanched almonds

For the crème pâtissière

Whisk the sugar and the egg yolks until the mix whiten, then add the flour. In a pan, bring the milk and vanilla (seeds and pods) into the boil. Out of the heat add the eggs,  caster sugar and flour mix. Bring it back up to the boil on a medium heat and cook it 1 minute after the boil. Pass the crème pâtissière through a sieve and clingfilm it in contact to avoid the formation of a crust. Cool down 2 hours in the fridge.

For the plum clafoutis

In a large bowl with a spatula or an electric mixer fitted with a paddle, cream the butter and the icing sugar until combined. Add the ground almonds and potato flour, then the eggs, one at the time, and the crème pâtissière.

Line 12x60mm circles with soft butter and greaseproof paper. Fill them up with the mix (2/3 of the level) and add 8 pieces of Italian plum (push down in the mix with you finger tips).

Cook 170°C for 25 to 30 minutes. Cool in their moulds before removing the rings.

For the crème fraîche sorbet

Make the sorbet syrup by bringing to the boil the caster sugar and the water, and cool down. In a large bowl, whisk together 150 ml sorbet syrup with the trimoline then add the crème fraîche. Churn in an ice cream maker and store in the  freezer.

For the plum compte and juice

In a pan, cook together the plum and the caster sugar and simmer for 15 minutes on a medium heat. Pass though a muslin to separate the juice from the compote.

For the toasted almonds

Put the blanched almonds in  a roasting tray and bake them for 10 minutes at 150ºC. Shake the almonds in the tray after 5 minutes in the oven.

Warm up the clafoutis for 6 to 8 minutes at 160ºC before service. Serve with crème fraîche sorbet, plum compote, plum juice and toasted almonds.